Volatile compounds of Chinese Luzhou flavoured liquor distilled from grains fermented in 100 to 300 year‐old cellars. Issue 1 (24th October 2019)

• Record Type: Journal Article
• Authors: Wang, Ming‐yao; Zhang, Qi; Yang, Jian‐gang; Zhao, Jing‐song; Su, Chang; Zhao, Qing‐song; Ao, Zong‐hua; Shen, Cai‐hong
• Is Part Of: Journal of the Institute of Brewing. Volume 126:Issue 1(2020)
• Page Start: 116
• Page End: 130
• Publication Date: 2019-10-24
• Subjects: volatile components -- Chinese baijiu -- direct injection method -- headspace solid‐phase microextraction -- gas chromatography–mass spectrometry; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.588
• Languages: English
• ISSNs: 0046-9750

Abstract

Abstract : Baijiu – Chinese white spirits – contain a plethora of volatile compounds of which only some have been identified. This study reports two pre‐treatments, direct injection and headspace solid phase microextraction (HS‐SPME), coupled with gas chromatography mass spectrometry to analyse the volatile compounds of liquor distilled from grains fermented in 100‐, 200‐ and 300 year‐old cellars. Three samples from each cellar were analysed and 71 compounds were detected using direct injection with 75 compounds detected using HS‐SPME. The compounds included esters, alcohols, carboxylic acids, aldehydes and ketones and other compounds. Although both methods detected a similar number of compounds, the types of compounds detected differed. The collection times of the samples were divided into four stages according to their composition. This study provides an analytical foundation for further determining components in baijiu. © 2019 The Institute of Brewing & Distilling